In continuation with buckwheat flour theme, I present another version of one of my favourite loaf cakes, based on a batter with either fresh apple or apple sauce and cinnamon. This time, the cake has only one flour ingredient, instead of gluten free commercial flour mix with plenty of additives in it. It is a dense, but soft cake, which keeps its texture for several days. It freezes perfectly and can be defrosted in a toaster. Using dried apricots with less sweetness in them, compared to raisins I normally use for loaf cakes, makes the taste more subtle. New season fresh walnuts add wonderful crunch to cake’s delicate taste. Cinnamon does not come as the dominating flavour, but contributes to a deep colour of the cake. With only natural ingredients in cake’s batter, this recipe has a special place in my sweet recipes list.
- 150g diced apple (1 large Granny Smith apple, cored and peeled)
- 2 large eggs
- 130g buckwheat flour (I used Coles organic brand)
- 140g sugar
- 10g vanilla sugar
- 15g cinnamon powder
- 6g gluten free baking powder, 1 tea spoon
- 1 tea spoon lemon extract
- 100g roughly chopped walnuts
- 150g dried apricots
- 1 or half tea spoon of rice flour, to dust dried apricot pieces
- butter to grease the loaf tin
Coles brand Buckwheat flour currently is not labelled gluten free. I used other brands of buckwheat flour, all were fine and gave the same result in texture. However, the use of gluten free White Mill buckwheat flour from Aldi supermarket gave substantially thicker batter, which needed additional quantity of wet ingredients. I salvage the cake, but both the taste and particularly the texture were not the same. When using this brand of buckwheat flour, its quantity has to be adjusted. I do not have exact recommendations for this brand.
- sift buckwheat flour and baking powder into a bowl
- add cinnamon
- mix dry ingredients
- peel, core and dice an apple
- mix sugar with vanilla sugar
- process apple pieces with half the sugar in food processor for 1-2 min
- add eggs and the rest of the sugar and process the mixture on high for 7-8min
- dice dried apricots
- put diced apricots in a bowl, add rice flour, cover with another smaller bowl, and shake to cover the surface of apricot pieces
- add walnuts to diced apricots, mix them together
- pour wet ingredients into a wide bowl
- add dry ingredients to wet mixture
- combine them together with a whisk, make sure there are no lumps left in the batter
- add dried apricots and walnuts mix
- mix to spread them evenly in the batter
- pour the batter into a greased loaf tin (I used 20x11cm loaf tin)
- bake in preheated to 170C fan forced oven for 55min
- let the cake rest in a tin for 3-5min
- turn the cake over to a wire rack to cool down
The cake was easy to slice to have a clean-cut. Contrary to the way I usually bake loaf cakes, I did not use sugar to dust loaf pan sides to have a sugary crust on a cake. I did not regret it. The loaf had perfect crust, which did not crumble, despite the lack of any gums in this gluten free batter. That’s buckwheat for you!
I ask myself the question – why during all those years of gluten free baking, it never crossed my mind that buckwheat can be used not only in savoury baking, but also for sweet cakes, biscuits and pastries? Where this prejudice, or may be misconception, against buckwheat flour came from? I regret having missed on this wonderful product for more than a decade. My interest now can be considered as an overcompensation, but I will not rest, until I try all possible options for buckwheat in baking.
My recipe for the apple, cinnamon and sultana loaf cake, based on buckwheat and tapioca flour mix and fresh apple, can be found here.